SIT31016 Certificate III in Patisserie

CRICOS Code: 093808A

This course is 90% practice based with the remaining 10% completed in the classroom. It covers the preparation of Gateaux, Tortes, and cakes and pastries using very delicate equipment and learning the fine art of sculpting cakes and pastries. This course can be completed in 12 months or 6 months. A student can do 6 months if they have completed a Certificate III in Commercial Cookery or previous equivalent credits. Students who complete this course are in demand as Pastry chefs in leading hotels.

Eligibility: International students
English requirement: Intermediate or equivalent
Academic requirement: Completion of year 10 or equivalent
Duration: 1 year (52 weeks) divide into 4 terms or 6 months divide into 2 terms
Toolkit and uniform: Students are required to purchase a chef’s uniform and a Pastry kit
Study: Full-time study with minimum 20 hours per week
Course pathway: Certificate IV in Patisserie or Cert IV in Commercial Cookery
Career opportunities: Pastry Chef
Study unit: Total of 22 units